All posts filed under: Main Course – Meat

One from Column ‘A’ – Five Spice Caramel Pork

To be fair, I’ve never seen this on any Chinese take-out menu. I have only been able to get it in Bangkok…. or at my favorite Chinese fare haunt in the city. So, dont hate me there. In fact, if you are going to hate me at all – its because I’ve monkeyed around with the traditional recipe a goodly amount… I’m not using pork belly, Jane is deathly allergic to soy, neither of us like our head blown off with heat….. and (God forbid), I’m not using a wok, it’s a Dutch oven. Five spice pork is an old Cantonese recipe that has cousins and distant relatives across most of Asia. And, unlike most take-out oferings, is more of a stew rather than a quick wok fried dish (hence, the dutch oven.) It is smoky, spicy, slightly sweet and terribly flavor packed. Short of Char Sui, it is my absolute favorite way to enjoy pork. Alrighty then… on with the changes we’ve made. Chinese Five Spice Powder – If you wanted to go through …